Hibiscus and Orange Blossom Water Juice (Karkadeh) by Nadia Tommalieh

Nadia Tommalieh is a food blogger who shares instructional videos of Middle Eastern cuisine and detailed bits about each of the dishes she prepares. We enjoy these informative details and the way she lets us into her kitchen to experience the cooking with her!

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This is a favorite drink to many family and friends around us. I usually have it in my fridge most of the summer season and during Ramadan. The sugar can be adjusted to your preference or replaced by some honey if you wish.

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Hibiscus and Orange Blossom Water Juice (Karkadeh) by Nadia Tommalieh
Course Sips
Cuisine Middle Eastern
Servings
servings
Ingredients
Course Sips
Cuisine Middle Eastern
Servings
servings
Ingredients
Instructions
  1. Bring the two liters of water to boil
  2. Stir in the dried hibiscus flowers, turn off the heat, cover and let it stand for at least 2 hours.
  3. Strain the liquid, making sure you squeeze out all the juice from the flowers. You should now have at least one liter of concentrated juice
  4. In a pitcher, add 2 cups of the concentrated juice with 5 cups cold water.
  5. Stir in the sugar.
  6. Stir in the orange blossom water.
  7. Just before serving, stir the juice again and serve over some ice cubes
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